Friday, December 08, 2006

Fat Wars, and Why I Cook with Butter

I've been following some very interesting stories in the news lately.

The first story concerns the City of New York. It seems that the Board of Health for New York City has recently voted to make New York the nation's first city to ban Trans fats at restaurants.

I found this story to be very interesting because as little as two decades ago Trans fats were introduced into our diet as a way to "save us" from the evils of saturated fats like butter and lard. And now research is starting to be published that questions the dangers of saturated fat, while trans fats are being banned by an entire city and David Kats, the director of the Yale Prevention Research Center is describing Trans Fats as "basically a slow form of poison!"

Then just this morning, I read on that an Australian company has just lunched a new "healthy milk" in China. This "healthy milk" has had all the animal fat removed and replaced with vegetable fat.

mmmmm yummy.

It seems to me that in our never ending quest to blame the foods we eat for our health woes, we keep making Frankenstein versions of food that inevitably come back to hurt us even more than the original versions.

My advice is the same as always. Eat lean and green. Fill your plate with as many vegetables as it can handle, don't be afraid to add as much color into your diet as possible, and try to limit the amount of food you eat that comes in a box.

And lastly, try cooking with butter. Yes butter. It tastes great, it cooks evenly, and at least with butter you know you are adding 2-3 grams of fat to your food, as opposed to some of the alternatives, in which you are adding 2-3 grams of 'who knows what' to your food.


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